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Meats, Grains Niger Toohot09 6 Servings

INGREDIENTS

2 1/2 qt Water
2 c Chicken or beef stock
preferably homemade
1 T Salt
1 T White wine vinegar
1/2 Onion, cut in half again
5 Black peppercorns
1 pn Cayenne pepper
2 Whole Garlic cloves
3 lb Honeycomb tripe, partially
cooked
1/4 c Olive oil
2 Onions, sliced
2 oz Prosciutto, finely chopped
2 Garlic cloves, finely
chopped
1 Celery rib, cut into 3/4"
pieces
2 Carrots, cut into 3/4"
slices
1 c White wine
16 oz Peeled plum tomatoes -, 1
can drained seeded
And sliced
4 Bay leaves
1 pn Red pepper flakes
1 t Salt
1 t Freshly-ground black pepper
1 T Cornstarch, stirred together
With
2 t Water
1/2 Red onion, finely sliced
1 Green bell pepper, stemmed
seeded
And cut into 1/4" strips
1 Red bell pepper, stemmed
seeded
And cut into 1/4" strips
1 Yellow bell pepper, stemmed
seeded
And cut into 1/4" strips
1/2 t Salt
1/4 t Freshly-ground black pepper
1 Bunch Flat-leaf parsley
leaves only finely
chopped
Juice of 1/2 lemon

INSTRUCTIONS

In a large soup pot, combine the water with the salt, vinegar, onion
quarters, peppercorns, garlic, and stock. Bring to a boil over medium
heat and add the tripe. Reduce the heat and simmer partially covered
for 1 1/2 hours. Remove and drain the tripe and, over medium heat,
simmer the broth until it has reduced by half, down to about 4 cups
(this will take at least 45 minutes). Strain the stock and reserve.
When the tripe is cool enough to handle, cut it, against the grain,
into 2- by 1/2-inch strips. Meanwhile, in a large heavy casserole,
heat 2 tablespoons of the oil over medium-low heat. Add the onions  and
cook, stirring occasionally, until translucent, about 5 to 6  minutes.
Increase the heat to medium, add the prosciutto and cook for  2 minutes
more, then add the garlic and cook for a further minute,  until the
aroma of the garlic is released. Add the celery, carrots,  and white
wine and simmer until the wine is reduced by about half.  Add the
reserved stock, tomatoes, bay leaf, red pepper, salt, black  pepper,
and tripe to the pan. Cover the pan tightly and reduce the  heat to
very low. Cook the tripe for 1 1/2 hours. About 20 minutes  before the
dish will be finished, stir the cornstarch mixture  thoroughly into the
casserole. In a large heavy skillet heat the  remaining 2 tablespoons
oil over high heat. Add the onion and all the  peppers cook for 4 to 5
minutes, stirring frequently, until golden  and slightly softened. Stir
in the salt, pepper, parsley, and lemon  juice, and remove from the
heat. Serve the tripe in large shallow  heated bowls, garnished with a
generous spoonful of the pepper  mixture. This recipe yields 6
servings.  Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary
Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6245 broadcast
04-10-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  04-17-1997  Recipe by:
Susan Feniger and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 356
Calories From Fat: 113
Total Fat: 12.8g
Cholesterol: 55.3mg
Sodium: 2316.1mg
Potassium: 742mg
Carbohydrates: 30.2g
Fiber: 5.3g
Sugar: 13.6g
Protein: 24.9g


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